Gluten and Wheat Free Sweet and Sour Chicken

  We've been on an asian kick lately. Orange chicken, General Tso's, and now sweet and sour chicken. This was easy and tasty. I think I might make the sauce on it's own sometime for 'nuggets' as well. Thanks to the Lemon Ginger Girl blog for the recipe!

GF Sweet and Sour Chicken

1 lb boneless skinless chicken thighs, cut into 1 inch pieces
4 Tbl olive oil
1/2 cup brown rice flour
1/2 cup sweet rice flour (can be substituted with corn starch)
1 tsp ground ginger
1/4 tsp pepper
2 tsp garlic powder
1/4 tsp sea salt
1 tsp onion powder

sauce:
1/2 cup sugar
2 1/2 Tbl cornstarch
3 tsp white wine vinegar
1 cup water
2 Tbl gluten free soy sauce
3 Tbl ketchup

Combine dry ingredients in a large bowl. Add in chicken and toss to evenly coat the chicken, making sure to get in all the nooks and crannies! In a large skillet, heat oil over medium heat and fry the chicken , about 3-5 minutes on each side until golden brown and crispy. Drain on brown paper bag or paper towel. Set aside.

In a large sauce pan, whisk all sauce ingredients together. It will be thin and brownish/red. Heat to boiling stirring constantly. Continue stirring, after about 5-10 minutes, it will turn transparent and a pretty red color (trust me!). Remove from heat. Add chicken and stir to coat all pieces in the sauce. Serve with brown rice or my version of 'eggless gluten free fried rice', which is

cooked brown rice
cooked frozen mixed veggies (peas/corn/green bean/carrot mix)
4 Tbl GF soy sauce
2 Tbl olive oil
heated in a large skillet until some of the rice gets a nice crispy fried-ness to it. I'm going to try replacing the egg with tofu eventually but haven't gotten around to it yet. I will probably post a more formal recipe when I do!

Dairy and Gluten Free Orange Chicken

  Ok ok ok, first of all I actually used turkey breast, but "Orange Turkey" is probably not going to get anyone excited. These are not as crunchy as Panda Express' but they taste very similar and were relatively easy. It did make quite a few dishes to clean up though, but well worth it!

Dairy and Gluten Free Orange Chicken

Marinade:
1 1/4 cup chicken broth
1/4 cup sesame oil
1 1/4 cup orange juice
zest of one orange
1/3 cup rice vinegar
1/3 cup GF soy sauce
2/3 cup sugar
4 cloves garlic, minced
1 1/2 tsp ginger, grated
1/2 tsp cayenne pepper

Everything else:
1 1/2 lb boneless skinless turkey breast
2 Tbl cornstarch
1/4 cup cold water
Egg replacer for 2 egg whites (directions on packge)
2 cups cornstarch
1 tsp salt
1/2 tsp cayenne pepper
1 1/2 cups olive oil

Optional: Sesame seeds and chopped scallions (for garnish), 3 cups cooked brown rice.

 Add all of the marinade ingredients to a medium saucepan and stir with a whisk until blended. Transfer 1 1/2 cups of the marinade to a large ziploc bag and add the turkey to the bag. Marinate the turkey in the refrigerator for about an hour.

 In a shallow bowl whisk the egg replacer until foamy. In a second shallow bowl combine 2 cups cornstarch, salt, and cayenne seasoning. Take the turkey out of the refrigerator and discard the marinade. (I cut the turkey up into 1 inch peices a this point but you could leave them whole) Dredge in the egg replacer and then the cornstarch and set aside on a plate.

 
  Meanwhile, heat up the rest of the unused marinade (which should be still in the saucepan) on the stove and bring to a simmer. This will become the sauce. Blend 2 Tbl cornstarch and cold water together and add to the sauce. Simmer for at least one full minute until the starch dissolves and becomes clear. Then remove from heat.

 Heat oil in a large skillet. Fry the turkey about 3 minutes and then flip over and fry about 3 minutes more. You may need to work in batches depending on the size of your skillet, as you don't want the turkey pieces to touch each other (they will stick together). Once cooked, blot on a paper towel.

 Serve with brown rice and drizzle sweet orange sauce on top.

Serves 4

I forgot to take a picture, dang it! It was beautiful though, I promise. However, my stove top afterward was not so pretty. :/

Wheat/Gluten and Egg Free General Tso's Chicken

  Traditionally dipped in an egg and wheat flour batter before frying, General Tso's is super tasty but off limits to us. UNTIL NOW! I came up with this last night and it was pretty spot on if I may say so myself, even without the breading! Go me! ;)

Allergy Free General Tso's Chicken

1 lb boneless skinless chicken thighs, cut into 1 inch pieces
4 Tbl cornstarch, divided
2 Tbl minced garlic
1 tsp grated ginger
3 Tbl light brown sugar
2 Tbl gluten free soy sauce
1/2 tsp red pepper flakes
1 1/2 tsp EnerG egg replacer + 3 Tbl water, mixed
1/2 tsp salt and 1/4 tsp pepper
2 Tbl olive oil
serve with
2 cups cooked brown rice
2 cups steamed broccoli

In a small bowl, stir together 1 Tbl cornstarch and 1/2 cup cold water till smooth. Add garlic, ginger, sugar, soy sauce, and red pepper flakes. Stir well and set aside.

In another bowl, whisk egg replacer mixture, 3 Tbl cornstarch, salt and pepper together. Add chicken and stir to make sure chicken is totally covered.

Heat 1 Tbl oil in a large non stick skillet (non stick being key... I used a regular one and it was a BIG mistake) over medium-high heat. Lift half the chicken from the mixture and add to skillet. Cook turning occasionally, until golden brown, 6 to 8 minutes. Transfer to a plate and repeat with remaining oil and chicken. Set aside.

Using the same skillet, lower heat and add the garlic mixture. Cook, stirring constantly, until sauce has thickened, about 3 to 5 minutes. Return chicken to skillet and stir well, heating chicken through. Serve over brown rice with a big plate of steamed broccoli.

Serves 4

Dairy, Wheat, Gluten, and Egg Free BBQ Chicken Pizza

  There is this delicious chain in California (and they have one location in Washington, apprently) called Sharky's Woodfired Mexican Grill. It's fabulous! One of the things I used to love to eat there but I don't think they have anymore is the Naked BBQ Chicken Pizza. It was n a super thin crispy crust, almost more of a crisp tortilla than pizza crust. It had BBQ sauce, grilled chicken, onions, low fat mozzarella and I think a few shreds of cheddar, and various green things... fresh oregeno, bell pepper, I think scallions also. Can't remember exactly, but I know it was superb and I was totally craving it this afternoon so I decided to see what I could make here at home. The result was obviously not the same, but a really really good substitute that can stand on it's own right as a fabulous pizza! Even the kids loved it, despite the green things! This is going to be something we make often. Omg, so yummy!
  I can't believe I used to feel like we were so limited by these diet restrictions! What I realize now is that we were actually really limited in what we chose to eat before... I never would have dreamed of making many of the dishes I make now, with 'real' ingredients or otherwise. And it's amazing how, well, amazing food tastes when it's fresh, not processed and full of unpronounceable ingredients and beaver butt (see Buffalo Chicken Meatball recipe for clarification), and made with love at home. I love it!
Allergy Free BBQ Chicken Pizza

• Bob's Red Mill gluten free pizza crust mix (calls for 2 Tbs flaxmeal, 6 Tbs plus 1 1/2 cup water, and 2 Tbs olive oil)
• Daiya Mozzarella (3/4 cup) and Cheddar (1/4 cup) shreds
• 2 cans grilled chicken breast, drained (you can use real grilled chicken if you have the time, but I was in a pinch)
• 4 Tbs gluten free BBQ sauce, divided
• 1 Tbs oregeno
• 1 large red onion, sliced
• 1 half green bell pepper, chopped

Preheat oven to 425 degrees. Make pizza crust dough according to package directions. Once raw dough is spread onto oiled cookie sheet, bake for 12-13 mins (the directions call for 7-9 but the extra time will help make it crispy crust!). Spread 3 Tbs BBQ sauce onto the crust. Sprinkle on onions and chicken. Then sprinkle on mozzarella and cheddar, bell pepper, and oregeno. Take remaining bbq sauce and drizzle it over toppings. Bake for 17 mins or until cheese is melted and pizza looks done.

 Yummy!

Egg and Wheat/Gluten Free Buffalo Chicken Meatballs

  OMG. These were so easy and good! Probably not something I should have fed to my family as a main dish, but when have I ever cared about what I probably should be doing?? ;)
  I bought a package of ground chicken from Sprout's just because I wanted to try something new, but then I couldn't think of anything to do with it. Enter Rachel Ray, in her infinite bubbliness and 30-minute-meal glory. I didn't even really tweak the meatball part of this, and making my own Buffalo Sauce was just something I did because I'm a control freak and not necessary*

Buffalo Chicken Meatballs

1.5 lbs ground chicken
1/2 smll onion, grated
2 cloves garlic, grated
2 tsp dried parsely (I don't think this part was necessary)
Extra virgin olive oil, for greasing your hands and drizzling
S&P

Vegan Buffalo Sauce

3 Tbs oil (1Tbs olive oil, the other 2 vegetable or other oil)
1/4 cup FRANK'S original hot sauce
1 tsp tomato paste
2 tsp chili powder
1 1/2 tsp brown sugar
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cumin
1/8 tsp garlic powder
1/2-1 tsp cayenne, depending on your preference for hotness

Preheat oven to 400 degrees.
In a large mixing bowl, combine the ground chicken with onion, garlic, and parsely and season season with salt and freshly ground black pepper. I used about 1.5 tsp of salt. Using an ice cream scoop or olive oiled hands, divide meat mixture into 16 balls and arrange them on  nonstick sheet pan. Drizzle with olive oil and bake until cooked through and golden brown, about 15 minutes.

Meanwhile, mix all wet buffalo sauce ingredients and stir until fully mixed. Whisk in spices, holding back on the cayenne if you are worried about it being too hot.

Once meatballs are fully cooked, roll them in the buffalo sauce and let them sit about 3 minutes to soak up all the yummy flavor. Serve with Organicville Non Dairy Ranch Dressing, carrot sticks, and celery.

We also had salad and these totally cool, kid friendly things called Peas of Mind cauliflower and carrot fries with this. They are regular potato and cauliflower or carrot mixed together, then extruded in fry shape. They taste like regular fries, are crispy on the outside and soft on the inside like fries should be, with a healthy dose of veggies! What an awesome product! Plus, hello, the package is super cute! My only suggestion is salt them BEFORE you bake them if salt is your thing, as it won't stick to the fries once they are done. Yum!

*FRANK'S makes a buffalo sauce that is already vegan so you could use that. I didn't because it contains a "Natural butter type flavor", which just makes me think of this time I watched Dirty Jobs and Mike Rowe had to help clip a bearcat's claws and he said it smelled exactly like popcorn... also I read an article recently about how the Great North American Beaver marks its territory with urine and some sort of secretion from it's anal glands that smells sweet, and the anal glands are harvested and sold to food additive companies because, when it's added to vanilla ice cream, it makes it smell better. And that's listed as "NATURAL FLAVOR".... Yuck. So I like to avoid any product that doesn't tell me exactly what I am about to ingest.

Yummy Easy Dairy and Egg Free Chicken Salad

  A long time ago, when we still lived in Northern California and shopped at Raley's, and shortly after we learned of Jack's egg allergy, I came across a product called Vegenaise. We tried it once and it tasted like Miracle Whip... which I find revolting. Jack didn't care for it either.
  However, at Sprout's, they had a whole line of Vegenaise, so we bought a different version to try. This one actually tastes like mayonnaise, the only thing that isn't 100% right about it is that, straight from the fridge it is mayo like gelatenous consistency (um, mmm?) but once it starts to warm just a little, it becomes rather watery. No big deal though.
  Anyway, we made chicken salad for lunch (Chris had it as a sandwhich, my dad had it on crackers, Jack and I just ate it with a spoon and some veggie fries). It was easy and delicious! We will definately add it to our lunch time repertoire.

Chicken Salad

4 cans chicken breast chunks, drained
1/2 cup vegeniase
1 Tbs spicy brown mustard
1 Tbs yellow mustard
1 Tbs lemon juice
1 tsp dill
1/2 tsp parsely flakes
1/4 tsp salt
1/8 tsp black pepper
Optional: 2 Tbs dill pickle relish, 2 stalks thinly sliced celery, 1/4 cup halved grapes, 1/4 cup sweet onions, chopped

Mix all ingredients together and serve on your favorite GF sandwich bread, with GF crackers, or enjoy it all by itself with a pickle spear and some black olives! YUM!

Balsamic Glazed Chicken

Tonight I made Balsamic Glazed Chicken, also known as "Sticky Chicken". There are several variations of this recipe... the one I settled on, from jbeancuisine.com was a little out of my comfort zone and so I just had to try it! The chicken was very good, in fact I thought the whole thing was good but I think for our family, the chicken might be better served by itself instead of on a bed of thai noodles. However, it was quick, easy, and slightly sweet so Jack ate it up!

Balsamic Glazed Chicken

5 boneless skinless chicken thighs
1 Tbs olive oil
3 cloves garlic, minced
1 1/2 Tbs tomato paste
1/2 cup GFDF chicken stock
2/3 cup balsamic vinegar
1 Tbs honey
S&P to taste

Thai salad
4 servings worth of cooked GFEF thai rice noodles
1/2 head of romaine lettuce, chopped
4 Tbs mint, coarsely chopped

In a medium skillet, heat olive oil over medium heat. Add chicken, sprinkle with salt and pepper if desired, and cook about 10 minutes on each side until they are a nice golden brown. Move chicken to a plate. Add garlic to the pan and cook for about a minute. Add tomato paste and chicken stock and stir until well blended, making sure to scrape the bottom of the pan well. Add honey and vinegar and boil about 3 minutes, until about half of the liquid has evaporated.
Return cooked chicken to the pan (I cut ours into strips but you don't have to) and continue cooking for another 10 minutes. Season to taste.

Divide the lettuce and noodles into 4 bowls. Cover with chicken and remaining sauce, sprinkle with mint.
Serves 4

Chicken, sweet potato and cauliflower vindaloo

  I was quickly leafing through the latest issue of Family Circle, because I feel obligated to at least look at it even though 9 times out of 10 I find absolutely nothing in it which interests me. Well I found a recipe for chicken sweet potato (Jack's listening...) and cauliflower vindaloo, and the recipe already was wheat, dairy, egg, and mammal meat free PLUS we already had everything to make it!
  We made it last night and it was good, but a bit too spicy for Chrissy's condition and Jack wasn't real excited about any parts other than the sweet potato chunks and quinoa, but that's ok. I think we will be making this, with a few tweaks, again.

Chicken, sweet potato and cauliflower vindaloo

2 Tbs olive oil
1 lb boneless skinless chicken thighs, cut into 1 inch peices
1/2 tsp salt
1 lb sweet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
1 medium cauliflower, cut into small florets
2 tsp curry powder
1/2 tsp cayenne powder
1 can (14.5 oz) dairy free gluten free chicken broth
1 can diced tomatoes (we omitted this)
1/2 cup mint, coarsley chopped
2 cups cooked quinoa
(I also used about 1/2 Tbs cornstarch mixed with a small amount of water to thicken up the sauce)

Heat 1 Tbs oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp salt and cook for 7 to 8 minutes. Remove to a plate.
Add remaining Tbs of oil, sweet potatoes and onion to skillet and stir fry for 5 minutes. Add caluiflower and cook an additional 3 minutes. Add broth and tomatoes, if using, and then stir in curry, cayenne, and remaining salt and cook 5-6 more minutes.
Add chicken and heat through. (This is where I added cornstarch as there was still alot of liquid) Stir in mint and serve over cooked quinoa.

I forgot to take a picture, but it actually was pretty looking.

Dairy Free Fajitas, aye yai yai!

  We had fajitas last night. Gluten free tortillas are not my favorite, they were pretty hard. They might make good quesadillas since you want those to be crispy, but they don't work well when you need a soft tortilla. No big deal, this would have been yummy as a bowl. We used Penzey's fajita mix and followed the recipe on the jar to make a marinade, the chicken was really tasty! I also sauteed some bell pepper and onion, we topped em off with some Daiya cheddar cheese and lettuce, but I think what really made it was the chipotle sauce I sort of threw together on a whim because we didn't have salsa. It really added that extra something.

Better Than Sour Cream Chipotle Sauce
2 Tbs "Better than Sour Cream" dairy free sour cream substitute
1 Tbs lime juice
1/4 tsp chipotle powder
pinch or two of sea salt

Mix all ingredients well and drizzle over chicken

I took this picture before I decided it was missing something and came up with the chipotle sauce... just imagine it on there!

Gluten/Wheat, Dairy, Egg Free Honey Mustard Pretzel Coated Chicken

  After finding a recipe for honey mustard pretzel chicken online some time ago, it became the Friday Night meal in our house, mostly because my wonderful husband Chris loved it. The first night we had it I thought it was awesome. The second time, it was good. The third time I sort of didn't care for it. Last Friday I choked down half a piece and then just gave the rest to Chris. That stuff it's gross...

  Well since we decided yesterday to start eating everything Jackie friendly, I had to revamp the recipe as the frist contained regular pretzels and mayonnaise, and thank god I did! The new gluten/egg/dairy free version was SO much better!!

Honey Mustard Pretzel Coated Chicken (gluten free, egg free, dairy free)

5 boneless skinless chicken thighs
4 cups Glutino pretzels
1 Tbl red wine vinegar
1 Tbl olive oil
1 Tbl honey
3 Tbl mustard

glaze: 3 Tbl honey
2 Tbl mustard
1/2 tsp sea salt

Preheat oven to 400. Foil line a cookie sheet and spray the foil with Pam or other cooking spray. Place pretzels in a large ziploc bag and crush with a rolling pin until there are no large pieces. In a small bowl, mix vinegar, olive oil, honey, and mustard. Dip a thigh in the vinegar/mustard mixture, then drop it in the ziploc and shake until the thigh is well coated with pretzel crumbs and place it on the cookie sheet. Repeat with all the chicken. Bake for 25 mins.
While chicken is baking, mix the glaze. Drizzle over chicken and serve!

Jack ate almost a whole piece himself, and that really means something! Ben enjoyed the mashed potatoes ;)